High Protein Carrot Cake Baked Oatmeal
High-Protein Carrot Baked Oatmeal: A Nourishing and Delicious High Protein, High Fiber Breakfast
If you're looking for a hearty, nutritious, and satisfying breakfast, this High-Protein Carrot Baked Oatmeal is just what you need! Packed with fiber, healthy fats, and a good dose of protein, this baked oatmeal will keep you energized throughout the morning. Plus, it's naturally sweetened and bursting with warm spices, making it a cozy, wholesome treat
Enjoy,
SiLLibake
High Protein Carrot Cake Baked Oatmeal
With 20g of protein and 5g of fiber per serving, this High-Protein Carrot Baked Oatmeal is a perfect way to enjoy a nutritious breakfast with the cozy flavors of carrot cake.
Why You'll Love This Recipe High-Protein Carrot Cake Baked Oatmeal:
High in Protein: Made with wholesome ingredients like Greek yogurt, eggs, and protein-packed oats.
Naturally Sweetened: Sweetened with maple syrup and the natural sweetness of carrots.
Loaded with Fiber: Oats and grated carrots provide a good amount of fiber to support digestion.
Easy to Make: Simply mix, bake, and enjoy a delicious breakfast all week long.
Meal-Prep Friendly: Store leftovers in the fridge for a grab-and-go breakfast option.
Customization Ideas:
Extra Protein: Add a scoop of vanilla protein powder to the wet ingredients.
Nut-Free: Skip the nuts and use pumpkin seeds for crunch.
Vegan Option: Swap eggs for flax eggs and use dairy-free yogurt.
Extra Sweetness: Stir in a mashed banana for natural sweetness.
STORAGE TIPS:
Store in an air-tight container in the refrigerator for up to a week.
To freeze: Portion the oatmeal into slices, place on a lined baking sheet so there is space between each piece, and freeze. Once frozen, store in a freezer baggie. Another option is to freeze each piece individually wrapped in plastic wrap.
High Protein Carrot Cake Baked Oatmeal
Recipe: High Protein Carrot Cake Baked Oatmeal
PREP TIME: 10 MIN
COOK TIME: 25-35 MIN
SERVING: 6
High Protein Carrot Cake Baked Oatmeal
This High-Protein Carrot Baked Oatmeal is a perfect way to enjoy a nutritious high protein, high fiber breakfast with the cozy flavors of carrot cake. Whether you enjoy it fresh out of the oven or as a make-ahead breakfast, it’s sure to become a favorite in your meal rotation. Enjoy!
Ingredients:
1 ½ cups old-fashioned oats (135g)
½ cup almond flour (48g)
¼ cup ground flax seed (28g)
3 servings collagen powder, 30g (optional, this adds 27g of protein)
¼ cup maple syrup (60g) (add whatever sweetener you like)
1 ½ tsp baking powder (6g)
1 ½ tsp cinnamon (3g)
¾ tsp ginger (1.5g)
¼ tsp nutmeg (0.5g)
½ tsp fine sea salt (1.5g)
2 tbsp melted butter or coconut oil (28g)
1 cup milk (I used soy) (240g)
½ cup orange juice, freshly squeezed (or replace with more milk) (120g)
1 large egg (50g) (use flax "egg" for vegan)
1 cup freshly grated carrot (110g)
¼ cup pecans, chopped & toasted (30g) (topping, optional)
¼ cup unsweetened coconut, toasted (20g) (topping, optional)
Frosting:
1 cup cottage cheese (225g) (OR ¾ cup Greek yogurt (180g) + ¼ cup cream cheese (56g))
1-2 tbsp maple syrup (20-40g) (add whatever sweetener you like)
1 tsp vanilla (4g)
Dash of cinnamon
Instructions:
Preheat oven to 350F and grease an 9x9 inch baking dish with cooking spray.
In a medium bowl, all your wet ingredients (egg, milk, orange juice, maple syrup and melted butter) and whisk until combined.
Add your baking powder, cinnamon, ginger, nutmeg, and salt. Whisk until well incorporated.
Stir in the oats, almond flour, collagen powder, ground flax and carrots.
Add mixture to baking dish. Bake for 30-35 minutes. Cool completely before slicing into bars and topping with frosting.
Toast your pecans and unsweetened coconut in a small skillet on low heat for 4-5 minutes, keep it moving so it doesn’t burn. Set aside to cool
Frosting: Add ingredients to food processor or blender and mix until smooth.
Add the frosting to the cooled carrot cake baked oatmeal and top with toasted pecans & toasted coconut.
Note
To store: Store in an air-tight container in the refrigerator for up to a week.
To freeze: Portion the oatmeal into slices, place on a lined baking sheet so there is space between each piece, and freeze. Once frozen, store in a freezer baggie. Another option is to freeze each piece individually wrapped in plastic wrap.
Nutrition (Approximate): 1 serving
Calories: 333 kcal | Protein: 19.5g | Fat: 14g | Carbs: 33g | Fiber: 4.5g | Sugar: 15.3g
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